Over the last decade, PDT has collected a slew of lofty accolades including Outstanding Bar Program, World's Best Cocktail Bar, while its visionary OG mixologist Jim Meehan has likewise been named American Bartender of the Year by groups like Tales of the Cocktail, Drinks International and the James Beard Foundation.

At the Hong Kong outpost, the PDT experience has been recreated to include the signature 'secret' entrance, disguised as an old-fashioned phone booth.

Guests are ushered into a space that seats 25 people, and mimics the original location with copper bar top, herringbone patterned wood ceiling and taxidermy.

PDT Hong Kong's drinks menu features 15 cocktails that includes a mix of original PDT classics, and new beverages created specifically for Hong Kong.

The Big Fan, for instance, is described as a refreshing shandy, made with Cabeza tequila, lime juice, pink peppercorn, guava, and locally produced craft beer Moonzen Fujian Radler.

The full PDT experience also includes a round of pimped up hot dogs from Crif Dogs next door, which top wieners with everything from chili, avocados, kimchi and teriyaki to cream cheese and fried egg.

For the Hong Kong edition, Mandarin's Michelin-starred chef Richard Ekkebus does his own riff on Crif, using frankfurters made with free-range pork, chicken and beef. The Honkie Dog, for example, is fried pork with sakura shrimp and XO mayo. In lieu of fries, Ekkebus also proposes okonomoyaki-style tater tots topped with kewpie mayonnaise, takoyaki sauce, shredded nori, bonito shavings and scallions.